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Pot Roast with Potatoes and Carrots

Photo Credit
Brent Hofacker/shutterstock
The Editors
Yield
Makes 6 servings.
Category
Meat
Course
Main Dish
Occasions
St. Patricks Day
Credit
Mary Howe Schwartz, Lunenburg, Massachusetts
Sources
Recipes with a History

One of our favorite comfort foods, this classic pot roast has just a handful of ingredients, including beef, potatoes, carrots, and onion. It’s inexpensive and hearty, warms the belly, and feels like home.

Pot roast isn’t really a specific cut of meat—it’s more of a method to slowly cook a big hunk of tough meat (the tougher, the better!) until meltingly tender. Most people use a rump roast or bottom round cut of meat, but you can also ask for a chuck or brisket.

For another comfort food classic, check out our Super-Creamy Mac and Cheese.

Ingredients
1 pot roast, approximately 4 pounds
4 tablespoons vegetable oil
2 cups beef broth
1 cup diced onion
1 cup diced celery
salt and freshly ground black pepper, to taste
1 pound carrots, diced
1 pound potatoes, diced
Instructions
  1. Preheat oven to 375°F.
  2. Cut roast in half (optional). In a skillet over medium-high heat, warm oil. Brown meat on all sides. Place meat in a large ovenproof pan.
  3. Pour broth over and around the meat. Add onions and celery around roast and season with salt and pepper. Cook, covered, for 2-1/2 to 3 hours, or until fork-tender.
  4. You can either place carrots and potatoes around the roast for the last hour of cooking or wait until the roast is done, remove it (keeping it covered and warm), then put carrots and potatoes into the oven to cook, covered, for 45 minutes, or until tender.
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Comments

Shelley (not verified)

4 years 9 months ago

Oh my gosh, pot roast has to have rutabagas, plus all the other delicious vegies mentioned. Yummy!

I have never heard of rutabaga. Maybe a different name in UK.

They are called swedes in the UK

I use rutabaga in place of potatoes, In Pot Roast and Beef Stew, You don't miss the potatoes.

Sharon (not verified)

4 years 9 months ago

What do you experienced cooks recommend regarding the roast? Chuck? Eye of the round?

Chantal Geoffrion (not verified)

1 year 8 months ago

Cross rib roast is always tender. Cook
" low and slow".

Denise T (not verified)

2 years 2 months ago

Definitely use a nicely marbled chuck roast. I've used bottom and top round and found them too lean and stringy, even when you try to slice them across the grain.

Vicky A Yernesek (not verified)

2 years 8 months ago

Chuck Roast.

Most people use a rump roast or bottom round cut of meat, but you can also ask for chuck or brisket.